Dal and Rice With Spicy Fried Cabbage |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've been reading books by Chitra Banerjee Divakaruni and giving myself Indian food cravings, so I went to the cupboard and came up with this easy, yummy dish. Warning: this is fairly spicy (but not burn-your-tongue-out spicy). If you like it less spicy, reduce the amounts of seasoning and garlic dramatically. Substitute vegetable broth for chicken broth to make it vegan. Ingredients:
6 -8 tablespoons oil, divided (i use grapeseed oil) |
10 cloves garlic, minced |
1 onion, chopped |
4 tablespoons garam masala |
1/2 tablespoon curry powder |
1 tablespoon turmeric |
2 teaspoons ginger powder |
1/4 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1 carrot, peeled and diced |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can chicken broth |
3/4 lb masoor dal, cleaned and washed (red split lentils) |
1 cup white rice |
1/2 cup water |
salt & fresh ground pepper |
1 head green cabbage, rinsed,core removed,and chopped |
2 teaspoons cumin powder |
3 tablespoons dark chili powder |
1/4 teaspoon sugar |
Directions:
1. In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
2. When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
3. Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
4. Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
5. Add salt and pepper to taste.
6. Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
7. When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
8. Serve dal and rice mounded on a plate with fried cabbage on top.
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